Today’s post is really healthy and quite delicious. We’ve been trying to eat quinoa more often so I was excited to see a recipe in “Good and Fresh” magazine for muffins that incorporated this yummy protein into the batter. We keep buying bags of quinoa from Costco thinking we’re out of it, only to discover that the pantry has enough quinoa in it to feed the neighborhood. I adapted this recipe to best suit our family and I hope you will try it. I think you’ll be surprised to discover how much you and your family will love the taste and texture of the muffins. Oh and please send me your favorite quinoa recipes---no really, please. A little quinoa goes a long way!
Ingredients: for the muffins
1 cup whole wheat flour
¼ cup sugar
¼ cup brown sugar
½ t. baking powder
½ t. salt
¼ t. baking soda
2 extra large eggs
¼ cup milk
1 cup cooked quinoa
1 cup shredded zucchini
½ cup applesauce
¼ cup canola oil
2 t. vanilla
For the Topping: stir the following until well combined
8 ounces fat-free Greek yogurt
3 T. light agave nectar
1 t. vanilla
Instructions:
*Preheat oven to 350 degrees
*Place cupcake liners into muffin tin (makes 12 muffins)
*In a mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and baking soda.
*In a separate bowl, beat together eggs and milk.
*Add cooked quinoa, zucchini, applesauce, oil and vanilla to egg mixture.
*Add quinoa mixture to flour mixture. Gently stir until well combined.
*Spoon the batter evenly into 12 lined muffin cups.
*Bake for 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.
*Cool completely.
*Spoon desired amount of topping onto each muffin.
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